L’ART DE VIVRETHE AUBERGE BLOG

Chef Pranil Prasad of Nanuku’s Grilled Tiger Prawn Recipe

Mar 24, 2016

“Home is where my cooking adventure began. I grew up on a rural farm where we produced goats, beef, poultry, and dairy, mainly for our own use. Learning how to cook with these fresh and local ingredients inspired me to become a chef. Experimenting in the kitchen at home developed my passion for food and this is something that I have never forgotten.” – Executive Chef Pranil Prasad, Nanuku Auberge Resort, Fiji

Grilled Tiger Prawn Recipe

with Coconut Relish, Heart of Palm and Lime Aioli

Ingredients:

Serves 4

12 whole prawns, head on (3 per serving)

Heart of Palm, thinly sliced

Coconut Relish:

1 dry coconut, scraped and toasted in wok

1 teaspoon chilli flakes

1 bunch coriander, picked

1 clove garlic

1 red pepper, roasted and peeled

1 tablespoon lime juice

1 teaspoon palm sugar

Few sprigs of mint leaves, picked

Lime Aioli:

3 egg yolks

1 tsp dijon mustard

2 tsb lime juice

1 lime zest

3/4 cup veg oil

Preparation:

Prawns

Clean and devein prawns leaving only the head and tail attached. Char-grill until brightly coloured – about 3 minutes on each side.

Coconut relish

Blitz all ingredients in robo coope to make relish, adjust seasoning with salt & pepper.

Lime Aioli

Use a blender. Add yolks, mustard, lime and on the blender using lowest speed setting. Slowly add oil until combined and has a firm texture. Adjust seasoning with touch of salt.